Hi and welcome to our vegetarian kitchen where, each week, there will be recipes for dishes from all around the world - all nourishing, cheap and interesting. You won't be asked to search the woods and forests for wild funghi, neither will you have to gather your own herbs and spices. All ingredients will be affordable and available at your local supermarket.

Friday, 26 August 2011

We are heading for the August Bank Holiday and as usual the weather is unpredictable, but this week we have certainly had rain! Cooler weather means hot, comfort food so this week we are doing a vegetarian Cassoulet. Cassoulet originally came from the Languedoc region of France and of course, the French Cassoulet would contain pork. However, we are doing a three-bean version which is just as tasty.

In a large saucepan, heat the oil, gently fry the onion, add the garlic, heat gently, then add all the drained beans, the chopped tomatoes, and stir. Add the vegetable stock and bring to the boil. Add bouquet garni (or mixed herbs). Add salt and pepper to taste. Simmer gently for about 15 minutes stirring occasionally.

Friday, 19 August 2011

Hi and welcome to our Vegetarian Kitchen. At the moment there is a huge variety of vegetables in the shop and plenty of home produce. Our stir-fry will use all those delicious ingredients. You can add mangetout, or shredded cabbage if you wish.

STIR-FRIED VEGETABLES

Serves 4

INGREDIENTS

2 small courgettes cut into strips

100g/4oz baby sweetcorn

1 red pepper sliced into strips

1 green pepper sliced into strips

3 fresh chopped tomatoes

1 medium onion chopped

1 clove garlic

2 tablespoons olive oil

1 tablespoon soy sauce

salt and pepperMETHOD

Heat oil in wok or a large frying pan and gently fry onion, chopped tomatoes and garlic. Add sweetcorn and courgettes and cook for a few minutes. Add peppers, cover and cook for a further 5 minutes.

About Vegetarian Kitchen

Hi and welcome to our vegetarian kitchen where, each week, there will be recipes for dishes from all around the world - all nourishing, cheap and interesting. You won't be asked to search the woods and forests for wild funghi, neither will you have to gather your own herbs and spices. All ingredients will be affordable and available at your local supermarket.There will be recipes for soups with their roots not only in this country but added influences from the sunny Mediterranean and the Middle East.
With our Indian curries we will also give recipes for yoghurt dips and salads to balance the spices.
There will be many pasta and rice dishes, and no vegetarian kitchen would be complete without the pulses - those nourishing beans and lentils that are such a cheap source of protein.
Lastly, but most importantly, the vegetables. We will always use what is in season whenever possible but also anything plentiful in the shops. Have you noticed how some vegetables seem to be available all year?
So again welcome, and do visit our veggie kitchen every week to try our recipes. Happy eating!